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Herbal Sun Tea


Lemon verbena or mint enhances a jug of rooibos tea -- perfect for a summer picnic.

  • Yield: Makes 2 quarts

Source: Martha Stewart Living, July 2007


  • 2 tablespoons loose rooibos tea
  • 2 tablespoons dried lemon verbena or dried mint
  • 2 quarts cold water
  • Honey or sugar, to taste


  1. Place tea and lemon verbena or mint on a square of cheesecloth. Tie into a bundle with kitchen twine. Place tea bag in a large glass jar, and add water. Cover, and steep in direct sunlight for 2 hours.

  2. Strain tea, and discard solids. Stir in honey or sugar. Serve immediately, or refrigerate up to 3 days.

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